Farro Salad with Wild Blueberries

Farro = Wheat Berries.  Farro is one of the oldest ancient grains originally cultivated in the Middle East.  It’s a good source of protein and fiber but has such a broad variety of uses because it absorbs the flavor of what you cook with it.  From breakfast to dinner, savory or sweet, it’s a healthy option to satisfy kids and adults.

This recipe was based on an original Blueberry Farro Salad recipe courtesy of Tom Rocket of Greenfield, Massachusetts.

Serves 4

• 1/2 cup farro, rinsed and cooked as follows:  Add 2 cups water to 1/2 cup farro and boil. Cover with lid, reduce to simmer and cook for 40 minutes. Rinse with cold water, drain and set aside.
• 1 cup frozen wild blueberries.  Defrost, rinse and drain. Dab dry.
• 1 large celery stalk, diced
• 2 large green onions, chopped
• 1/4 cup red onion, diced
• 1/4 green bell pepper, diced
• 1/4 red bell pepper, diced
• 1/3 cup raw sunflower seeds, toasted.
• 1/8 cup cider vinegar
• 1/8 cup canola oil
• 1 tsp ground cumin
• 1/2 TBS ground coriander
• 3/4 TBS 100% maple syrup, grade A amber color.
• 1/4 tsp salt
• 1/4 tsp ground pepper

In a large bowl, carefully combine the cooled farro, blueberries, celery, onions, bell peppers, and sunflower seeds.

In a small measuring cup, whisk the vinegar, oil, cumin, coriander and syrup.  Drizzle over farro salad mixture.  Sprinkle with salt and pepper and gently toss.

A fresh burst of summer right in your mouth. Chewy, nutty, balanced, nutritious.  It doesn’t get any better.

Have you cooked with Farro or Wheat Berries? What is your favorite recipe?

Joanne